• 8 oz. cream cheese, softened
  • ½ cup Buffalo Sauce (recipe below)
  • 2 cups cooked chicken, shredded
  • 2 cups shredded Colby–Monterey Jack
  • 2 cups flour
  • 1 tsp. kosher salt
  • 1 Tbsp. garlic powder
  • 2 Tbsp. Creole seasoning
  • 2 eggs
  • ½ cup milk
  • 2 cups seasoned bread crumbs
  • Oil for frying

Buffalo Sauce

  • 8 Tbsp. butter
  • 1 cup hot sauce
  • 1 Tbsp. Worcestershire sauce



Roasted & Seared Chicken

Meal Course:

Dinner, Lunch

Dish Type:



  1. In bowl, combine cream cheese and Buffalo Sauce. Stir in chicken, mixing well; then incorporate shredded cheese. Shape into balls, and refrigerate for 1 hour or until firm.
  2. Using three medium bowls, in one, place flour, salt, garlic and Creole seasoning. In another, add eggs and milk, beating well. In last, add bread crumbs.
  3. Preheat oil to 365°F.
  4. Roll chicken ball in flour, shaking off any excess, then dredge in egg wash, and finally coat with bread crumbs, shaking off excess. Fry in oil 3-4 minutes until golden brown. Drain on plate covered with paper towels.
  5. For Buffalo Sauce, melt butter over low heat, add hot sauce and Worcestershire, and remove from heat. Stir well.